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Garlic Shrimp Scampi

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Loaded with garlic and a touch of lemon, this Garlic Shrimp Scampi is a quick and easy dinner fix that’s loaded with flavor! Serve this easy shrimp scampi recipe with rice or pasta for a hearty meal! Read on and I, Chef Jenn, will show you all my cheffy tips and tricks to make this dish amazing every time!

Garlic Shrimp Scampi with lemon slices on a white platter.

There’s no doubt that Garlic Shrimp Scampi is a decadent meal, but it’s wayyyy easier to make than you might think! Restaurants love having this dish on the menu because it takes hardly work to make. And now, thanks to easy-peel shrimp, making this dish even on a weeknight can be an easy fix.

What You Need to Make Garlic Butter Shrimp Scampi

  • A skillet
  • Shrimp
  • Butter
  • Garlic
  • Lemon zest
  • Lemon juice
  • Chicken broth
  • Green onion
  • Fresh parsley

What Kind of Shrimp to Use In This Shrimp Scampi Recipe

Look for raw peeled and deveined shrimp or easy-peel shrimp. These are the best pick for this recipe.

Easy peel shrimp have been sliced down the back of the shell and had the ugly vein removed. Just peel open the shell and pop the shrimp out.

Peeled and deveined are of course just ready to use.

Don’t use pre-cooked shrimp for this recipe or they’ll overcook.

Also, get the best shrimp you can! When I lived in Texas we had readily available wild Gulf shrimp. Those were the best! If you’re not so fortunate as to be near a coast, wild Argentinian shrimp are more and more available. Try to stay away from farmed shrimp from Vietnam or India.

How To Make Shrimp Scampi

  1. Melt the butter in a skillet large enough to hold all the shrimp in one layer.
  2. Add the minced garlic and cook for about 2 minutes.
  3. Add the shrimp and cook, turning them over once.
  4. Remove the cooked shrimp from the pan and add the lemon juice and zest and chicken broth to the skillet.
  5. Bring it back to a simmer then turn off the heat.
  6. Add green onion and parsley to the sauce then pour it over the shrimp and enjoy!
a closeup of shrimp scampi in a black oval serving dish

Chef Jenn’s Tips

  • I like to add a pinch of red pepper flakes to this easy shrimp scampi recipe to add a bit of heat
  • The green onion and parsley is optional but it adds so much flavor and color
  • Lemons don’t all have the same amount of flavor! Taste the sauce before serving and adjust the lemoniness to suit you
  • Don’t forget the salt and pepper! But add it at the end because sometimes shrimp is salty and salted butter will add all the salt you (probably) need.

What To Serve With The Best Shrimp Scampi Recipe

Well, I think it’s the best 🙂

If I’m watching carbs I’ll eat it just like it is, or other times I’ll serve shrimp scampi with pasta or even rice. It’s up to you!

Also pick a nice bright green veggie to go with this dish. Broccoli, asparagus, Brussels sprouts or even sauteed cabbage are all good picks. Just keep the veggies kind of simple so they don’t steal the scampi’s thunder.

How To Store This Easy Shrimp Recipe

This Garlic Shrimp Scampi recipe can be kept tightly covered in the fridge for a day or two.

Seafood shouldn’t really be kept longer than that.

You can also freeze this dish, but be careful reheating it or you’ll overcook the shrimp and they’ll get hard and rubbery.

How do I know when shrimp are cooked?

Shrimp will turn opaque and pinker when cooked, and they’ll start to curl up. You don’t want them to be tightly curled (they’re then overcooked). Peeled shrimp will also cook faster than unpeeled shrimp.

How do I thicken shrimp scampi sauce?

If you’re in a real pinch you can thicken it with 1/2 tsp of cornstarch dissolved in 1 tbsp of chicken broth which you then whisk into the sauce and let boil to thicken. Or, you can whisk in some cold butter to the warm sauce. Honestly though, this recipe is pretty nearly perfect without more butter or cornstarch.

Is this the recipe for Olive Garden shrimp scampi?

No. Theirs is a bit different plus they add asparagus and red bell pepper to the sauce. This is a more traditional Italian version of shrimp scampi.

Scroll down a bit more for the recipe!

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Step By Step Process

a closeup of shrimp scampi in a black oval serving dish
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Garlic Shrimp Scampi

Garlicky, lemony and full of flavor, there aren't many faster tastier dishes than Garlic Shrimp Scampi!
Course Main Course
Cuisine American, Italian
Keyword easy seafood recipe, easy shrimp recipe, seafood, shrimp
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 323kcal
Author Chef Jenn


  • 1 pound shrimp
  • 1/2 cup butter
  • 3 cloves garlic
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp chopped parsley
  • 3 tbsp green onion sliced thinly
  • salt as needed


  • Peel and devein the shrimp if necessary. Pat them dry with a paper towel.
  • Add the butter to a heavy-bottomed skillet and turn the heat to medium-high. When the butter starts to foam, add the garlic and stir it around for a minute until the garlic cooks.
  • Add the shrimp all at once, and keep them in one layer in the pan. Turn the shrimp over after a minute or two (depending on the size) and cook through.
  • Remove the shrimp from the pan and remove the pan from the heat. Add the lemon juice and lemon zest. Stir well to combine. Add the chopped parsley and green onion and heat through.
  • Pour sauce over the shrimp and garnish with a few lemon wedges. Dig in!



Serving: 0.25of the whole | Calories: 323kcal | Carbohydrates: 1g | Protein: 24g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 347mg | Sodium: 1085mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 755IU | Vitamin C: 8mg | Calcium: 179mg | Iron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

By Chef Jenn

7 thoughts on “Garlic Shrimp Scampi”

  1. 5 stars
    What an easy elegant meal! We haven’t been to a restaurant in a long time but this recipe FELT like eating out. Thanks so much!


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